Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties.
http://vasukicookerytips-rice.blogspot.com/
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Rice Varieties | vasukicookerytips-rice.blogspot.com Reviews
https://vasukicookerytips-rice.blogspot.com
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties.
vasukicookerytips-rice.blogspot.com
Rice Varieties: Green kichadi
http://vasukicookerytips-rice.blogspot.com/2010/12/green-kichadi.html
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Friday, December 24, 2010. Basmati rice - 1 cup. Green garlic - 1/4 cup finely chopped. Green onions - 1/4 cup finely chopped. Methi leaves - 1/4 cup finely chopped.
Rice Varieties: Carrot Pulao
http://vasukicookerytips-rice.blogspot.com/2011/02/carrot-pulao.html
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Wednesday, February 23, 2011. Carrots - 3 nos. Basmati Rice - 1 cup. Onions - 1 no. Garlic - 4 - 5 pearls. Cinnamon stick - 1 inch. Cloves - 2 - 3 nos. Awesome Inc...
Rice Varieties: Channa Pulav
http://vasukicookerytips-rice.blogspot.com/2011/01/channa-pulav.html
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Monday, January 17, 2011. Basmati rice - 1 cup. White channa - 3 table spoons. Onions - 1 nos. Tomatoes - 3 nos. Ginger - 1 inch. Garlic paste - 6 - 8 pearls. Kovakka...
Rice Varieties: Curd Rice
http://vasukicookerytips-rice.blogspot.com/2010/11/curd-rice.html
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Friday, November 12, 2010. Cooked rice - 2 cups. Curd - 1 cup. Asafoitida - 1 pinch. Mustard seeds - 1 tea spoon. Black gram dal - 1 tea spoon.
Rice Varieties: Jeera Rice
http://vasukicookerytips-rice.blogspot.com/2010/11/jeera-rice.html
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Tuesday, November 9, 2010. Rice - 1 1/2 cups. Ghee - 2 table spoons. Jeera - 1 table spoon. Pepper powder - 1 tea spoon. Dry ginger powder - 1 tea spoon(optional).
TOTAL PAGES IN THIS WEBSITE
19
vasukicookerytips-indianbreads.blogspot.com
Indian Breads
Thursday, December 8, 2011. Wheat flour (Atta) - 2 cups. Methi(Fresh Fenugreek) - 1 cup. Green chilies - 3 nos. Garlic - 5 - 6 pearls. Ginger - 1 inch. Curd - 1 cup. Coriander powder - 1 tea spoon. Jeera powder - 1 tea spoon. Red chili powder - 1 tea spoon. Turmeric powder - 1/2 tea spoon. Asafoitida (Hing) - 1/2 tea spoon. Jaggery (Gud) - 1 tea spoon. Ghee - 1/2 cup. 1 Clean, wash and chop fresh fenugreek leaves. 2 Grind together green chilies, garlic and ginger. Friday, August 19, 2011. Gingely (Til) -...
vasukicookerytips-others.blogspot.com
Others (Upma, Noodles......)
Others (Upma, Noodles.). Sunday, July 7, 2013. The specialty of this idli is it is cooked in different shapes. My family loves it when it is steamed in small cups. Boiled rice - 1 1/2 cups. Regular rice - 1 1/2 cups. Black gram dal - 1 1/4 cups. Pepper - 2 table spoons. Cummin seeds - 2 table spoons. Dry Ginger - 1 1/2 inches long. Gingeli oil - 1/2 cup. Ghee - 1/2 cup. Asafotida - 1 tea spoon. Curry leaves - a few leaves. 1 Wash and soak both the rice together for 4 hours. Sunday, June 9, 2013. 3 Drain ...
vasukicookerytips-rasam.blogspot.com
Rasam Varieties
Thursday, November 17, 2011. Pineapple - 5 - 7 slices. Tamarind - 1 small berry size. Thoor dal - 2 table spoons. Rasam powder - 1 table spoon. Jeera - 2 tea spoon. Pepper - 1 tea spoon. Green chilies - 2 nos. Ghee - 1 table spoon. Turmeric powder - 1/2 tea spoon. Asafoitida - 1/2 tea spoon. 1 Soak tamarind in warm water, extract 1 cup of juice and keep it aside. 2 Cook thoor dal till soft, mash thoroughly, and add 1 cup of water to it and keep it aside. Wednesday, June 1, 2011. Tomato - 1 no. 4 Bring th...
vasukicookerytips-rice.blogspot.com
Rice Varieties
Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Tuesday, January 17, 2012. Coriander Rice (Kothamalli Sadam). Rice - 1 cup. Fresh coriander - 1 bunch. Onion - 1 no. Green chilies - 3 nos. Ghee - 2 table spoons.
vasukicookerytips-snacks.blogspot.com
Snacks
Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough. Bread - 8 slices.
vasukicookerytips-sweets.blogspot.com
Sweets
Wednesday, June 1, 2016. Fresh coconut - 2 cups (finely grated or desiccated). Desiccated coconut - 2 table spoons. Sugar or grated jaggery - 3/4 cup. Milk - 1/2 cup. Milk maid - 1 cup(This can be used instead of milk and sugar). Ghee - 2 table spoon. Cardamom powder - 1 pinch. 1 Heat a heavy bottom kadai, add ghee to it. 2 Add the grated coconut to the kadai and saute for a few minutes. 3 Add sugar and milk to the coconut and mix it thoroughly and keep the stove in low flame. Friday, June 29, 2012.
vasukicookerytips-vegetable-varieties.blogspot.com
Vegetable Varieties
Thursday, June 20, 2013. Little Brinjals with Fresh Cream. Fresh tender little Brinjals - 200 gms. Onions - 1 nos. Tomatoes - 2 nos. Green chilies - 2 - 3 nos. Coriander leaves - 1 table spoon. Jeera - 1 tea spoon. Sauf (Fennel seeds) - 1 tea spoon. Jeera powder - 1 tea spoon. Coriander powder - 1 tea spoon. Chili powder - 1 tea spoon. Turmeric powder - 1 tea spoon. Fresh cream - 2 table spoons. Fresh curd - 1 table spoon. Sugar - 1 tea spoon. 3 Finely chop onions, tomatoes and green chilies. Onion - 1 no.
